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Gazpacho Soup

Serves: 4

Ingredients

  • 4-5 ripe tomatoes chunks
  • 1 large stalk celery with leaves, in chunks
  • 1/2 lb. white onions, quarter red
  • 1 green ‘n sweet pepper in chunks
  • 1/2 lb.cucumber chunks with peel, seeds removed
  • 1/4 C. cilantro leaves, minced
  • 1/4 C. parsley, minced
  • 1 Tbsp. fresh garlic, minced
  • 2 tsp. olive oil
  • 1/2 C. Lemon juice to taste
  • 2 tsp. salt to taste
  • 1/2 tsp. ground white pepper
  • 1 tsp. hot sauce or Tabasco sauce

Garnishes

  • 3/4 C. seasoned croutons
  • 2 boiled eggs finely diced
  • 1/2 C. red onion, minced
  • 1 lemon cut in 6wedges
  • 1/2 C. sour cream (optional)
  • cilantro leaves (whole)

Method

  1. Chop the tomatoes, celery, onions, sweet pepper and cucumber in batches in a food processor, until vegetables have the consistency you desire.
  2. Mix thoroughly with the remaining soup ingredients.
  3. Chill in the refrigerator overnight or for at least 8 hours.
  4. Add more lemon juice before serving as desired.
  5. Serve in freezer chilled soup plates with a gently laid spoon of each garnish. Decorate the center with 3 cilantro leaves.

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